Steakhouse Potatoes Romanoff Recipe

Potatoes Romanoff is the ultimate comfort food that combines creamy textures, cheesy goodness, and savory flavors in every bite. This iconic steakhouse side dish features shredded baked potatoes, sour cream, and cheese, baked to golden perfection. It’s an indulgent recipe that pairs beautifully with steak, roast chicken, or as a standalone treat for potato lovers.

What You Need to Make This Recipe

Ingredients

• For the Potatoes Romanoff:
  • 3 large russet potatoes
  • 1 cup sour cream
  • 1/2 cup finely chopped onion
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded white cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons fresh parsley, chopped (for garnish)

Equipment

• Box grater
• Mixing bowl
• Baking dish (9×9 inch or similar)
• Aluminum foil
• Oven

How to Make Steakhouse Potatoes Romanoff Recipe

Step-by-Step Instructions

Prepare the Potatoes:

1. Bake the Potatoes:
   • Preheat your oven to 400°F (200°C). Wrap the russet potatoes in aluminum foil and bake them directly on the oven rack for 1 hour, or until tender. Let them cool completely before proceeding.
2. Grate the Potatoes:
   • Once cooled, peel the potatoes (optional) and shred them using a box grater. Place the shredded potatoes in a large mixing bowl.

Prepare the Mixture:

3. Mix Ingredients:
   • To the shredded potatoes, add sour cream, chopped onion, garlic powder, salt, black pepper, shredded white cheddar cheese, and Parmesan cheese. Mix gently to combine, ensuring the potatoes don’t get mashed.

Assemble and Bake:

4. Transfer to Baking Dish:
   • Grease a 9×9-inch baking dish with melted butter. Spread the potato mixture evenly into the dish.
5. Bake:
   • Bake in the preheated oven at 375°F (190°C) for 25-30 minutes, or until the top is golden brown and bubbling.
6. Cool Slightly:
   • Allow the dish to cool for 5-10 minutes before serving. Garnish with fresh parsley for a pop of color and added freshness.

Pro Tips For Making This Recipe

1. Use Day-Old Potatoes:
   • Baking the potatoes a day in advance and letting them chill in the refrigerator makes them easier to shred and helps maintain their structure during mixing.
2. Grate Your Own Cheese:
   • Freshly grated cheese melts better and creates a smoother, creamier texture compared to pre-shredded cheese.
3. Don’t Overmix:
   • Mix the ingredients gently to avoid breaking down the potatoes into a mash. You want the shredded texture to remain intact.
4. Experiment with Cheese:
   • While white cheddar is traditional, you can mix in Gruyère or Fontina for a more complex flavor profile.
5. Make Ahead:
   • Assemble the dish a day in advance and refrigerate. Simply bake it fresh before serving to save time during busy meal prep.

Frequently Asked Questions

1. Can I use a different type of potato?
   • Yes, Yukon Gold potatoes work well for this recipe. They have a creamy texture and natural buttery flavor.
2. Can I make this dish without sour cream?
   • Substitute Greek yogurt or crème fraîche for a slightly tangy alternative to sour cream.
3. Can I add extra ingredients?
   • Absolutely! Diced cooked bacon, green onions, or a sprinkle of paprika can add extra flavor and visual appeal.
4. How do I store leftovers?
   • Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
5. Can I freeze Potatoes Romanoff?
   • Yes, you can freeze the unbaked dish. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Bake from frozen, adding an additional 15-20 minutes to the cooking time.

Steakhouse Potatoes Romanoff is a rich, creamy side dish that’s sure to impress your guests. Whether served with a hearty steak or enjoyed on its own, this recipe is comfort food at its finest!